When most of us think of Hawaii, we envision sun and sand. But the fabric of the beautiful islands is complex and varied, embracing mountains, rain forests, beaches, and looming volcanoes, all woven together with a multicultural population and a mélange of customs and traditions.

So when Honolulu designer Michelle Uchiyama gathered friends for a dinner party at a home she designed for a client, she wanted her tablescape to reflect the diversity of her state. "Hawaii is about layers and textures in nature and culture," says Michelle. "The table needed to have that vibe of bounty."

Set outdoors, the rectangular wood table was surrounded by intense natural color--a vibrant green lawn and the sea's aqua-colored water undulating into deep blue. To complement the surroundings, Michelle chose a striking yet soothing palette of whites, blues, and greens. A profusion of natural decorations on the table--coral and orchids, sand and shells--augmented the breathtakingly spectacular views.

The ensemble of dinnerware masterfully mixes materials and forms. On top of woven placemats, textured clear-glass chargers anchor wooden salad plates. Finishing the setting with a dramatic lift, oversized square bowls--with bases that nest perfectly into small salad plates--contribute style with their height and flared edges. Silver rings embellished with lustrous Tahitian pearls from the Pacific's South Seas secure green linen napkins.

Flanking a white rattan hurricane lantern with an open weave, two floral arrangements marry beach and garden motifs. For each arrangement, an inner vase supplying water to orchids and greenery is positioned inside a larger clear vessel. In the larger vase, black sand from the region's volcanoes is layered with beach sand to create a graphic ground for the flowers. To add to the feeling of lushness found in the islands' rain forests, additional adornments enhance the tablescape. Large pieces of white coral rest at the top of each place setting, with silver votive candles sparkling like the sun's glancing reflections off ocean waves. With enough heft to balance the sizable white soup bowls, wooden pineapples--symbols of island hospitality--are painted silver to serve as placecard holders.

"In Hawaii, the ocean always extends an invitation to dine outdoors," says Michelle. "Here, as guests of nature, we only have to travel as far as our own backyard."

Wares of various materials work aesthetic marvels when thoughtfully styled. Wicker and slipcovered chairs around a wood table, all from Pacific Home (pacific-home.com), anchor the nature-inspired tablescape. A white hurricane lantern, wooden plates and placecard holders, glass vases, green urchin shells, and silver votives, all from SoHa Living (sohaliving.com), enrich the settings. Napkins, placemats, flatware, glassware, square white bowls, and glass chargers are from Fishcake (808/593-1231). Flowers are by Even Morita of Florist Grand (808/589-1382).

Gems are table treasures as charms for glasses or napkin rings (below). Hand-forged by Chenoa Salmon through Eclectix Designs (808/349-8180).

Designer Michelle Uchiyama’s setting for a beachfront party showcases a table setting evocative of its naturalist location. The menu is a perfect match for showing off Hawaii’s bounty of seafood and fruit. Award-winning chef Roy Yamaguchi of Roy's Honolulu restaurant provided the food and recipes for Michelle’s dinner.

Bake 15 to 20 minutes. (Puddings will start to puff.) Check doneness by inserting wooden pick in center of several puddings; pick should come out almost clean. Carefully remove baking sheet from oven; cool slightly. To serve, run thin, sharp knife around edges of puddings; upend each ramekin over individual serving dish. (Puddings will deflate.) Top each pudding with Lobster-Truffle Salad. Garnish with grape tomatoes. Makes 8 servings.

*Shoyu is a premium, unfiltered dark soy sauce. It has a sharp, clear, meaty-mushroom flavor.

*Kaiware sprouts are tiny daikon radish sprouts. Their delicate heart-shape leaves carry a spicy punch. Look for them in Asian markets. Alfafa sprouts can be substituted, but they will not be as flavorful.

Chef Roy Yamaguchi features this recipe in his book, Roy's Fish & Seafood: Recipes from the Pacific Rim. Misoyaki is a miso-based glaze for meat and fish similar to teriyaki. Here, Chef Roy adapts a favorite childhood recipe for Eggplant Misoyaki and pairs it with pan-seared mahi mahi. Serve this dish with steamed saffron rice and edamame. The recipe calls for sake; serve glasses of the remaining sake, slightly warm, alongside the mahi mahi.

Season mahi mahi with salt and pepper. In large skillet heat remaining 1/2 cup olive oil until oil is hot and shimmering. Sear mahi mahi 2 to 3 minutes per side until opaque throughout. To serve, place 2 eggplant halves or slices on each plate; top with fish. Makes 8 main-dish servings. (Recipe may be halved.)

Haupia is a traditional Hawaiian pudding-like dessert. Chef Roy dresses it up by piping it into cannoli shells and serving it alongside fresh fruit and puréed mango dotted with strawberry sauce. This recipe needs to chill overnight.